Now that I am back to bread-baking, I’ve realized that our old faithful recipe has yielded something like a ciabatta consistency dough. It is important that the dough be just on the stickier side of the sticky / tacky spectrum. It is tempting to add too much flour when kneading in order to make the dough easier to handle, but aim instead for a dough that is slightly sticky and pliable. When we’re feeling really good about the dough, we make this sauce recipe with san marzano tomatoes.
I love looking back to see how far we’ve come with our pizza skills!
- 3 cups bread flour, plus more for kneading
- 2 t sugar
- 1/2 t instant or rapid-rise yeast
- 1 1/2 cups ice water
- 1 T vegetable oil, plus more for work surface
- 1 1/2 t table salt
- In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
- Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of the bowl, 30 – 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days. (We aim to make the dough 2 days before using it for best results.)
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